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RAIMONDO GAGLIO

Curriculum e ricerca

Insegnamenti

Anno accademico Codice della materia Nome della materia CFU Corso di studi
2022/2023 18507 MICROBIOLOGIA DEGLI ALIMENTI E DEI PRODOTTI FERMENTATI 8 SCIENZE E TECNOLOGIE AGROALIMENTARI
2022/2023 10712 MICROBIOLOGIA DEL SUOLO (MODULO) 3 SCIENZE E TECNOLOGIE AGRARIE

Pubblicazioni

Data Titolo Tipologia Scheda
2022 Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese Articolo in rivista Vai
2022 Influence of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae from sugar-rich substrates on the aromatic composition of loquat beer Articolo in rivista Vai
2022 Biological control of Listeria monocytogenes in soil model systems by Enterococcus mundtii strains expressing mundticin KS production Articolo in rivista Vai
2022 Development of new dairy products using raw ewe’s milk to produce a “Swiss” type cheese Abstract in atti di convegno pubblicato in volume Vai
2022 Use of Hanseniaspora uvarum and a novel strain of Saccharomyces cerevisiae isolated from manna ash to produce loquat beer Abstract in atti di convegno pubblicato in volume Vai
2022 A Multivariate Approach to Study the Bacterial Diversity Associated to the Wooden Shelves Used for Aging Traditional Sicilian Cheeses Articolo in rivista Vai
2022 Application of hydrogen peroxide to improve the microbiological stability of food ice produced in industrial facilities Articolo in rivista Vai
2022 Technological screening and application of Saccharomyces cerevisiae strains isolated from fermented honey by-products for the sensory improvement of Spiritu re fascitrari, a typical Sicilian distilled beverage Articolo in rivista Vai
2022 Fresh-Cut Mangoes: How to Increase Shelf Life by Using Neem Oil Edible Coating Articolo in rivista Vai
2022 Effects of Tray-Drying on the Physicochemical, Microbiological, Proximate, and Sensory Properties of White- and Red-Fleshed Loquat (Eriobotrya Japonica Lindl.) Fruit Articolo in rivista Vai
2022 Influence of Cactus Pear Mucilage-Based Edible Coating on Marketability and Edibility Parameters of Minimally Processed Loquat Fruits Articolo in rivista Vai
2022 Effects of combinational use of controlled atmosphere, cold storage and edible coating applications on shelf life and quality attributes of fresh-cut persimmon fruit Articolo in rivista Vai
2022 Physical and antibacterial properties of PLA electrospun mats loaded with carvacrol and nisin Articolo in rivista Vai
2022 Effect of grape pomace from red cultivar 'Nero d'Avola' on the microbiological, physicochemical, phenolic profile and sensory aspects of ovine Vastedda-like stretched cheese Articolo in rivista Vai
2022 Use of sequentially inoculation of Saccharomyces cerevisiae and Hanseniaspora uvarum strains isolated from honey by-products to improve and stabilize the quality of mead produced in Sicily Articolo in rivista Vai
2022 Antibacterial activity and chemical characterization of almond (Prunus dulcis L.) peel extract Articolo in rivista Vai
2022 Phytochemical Profile and Antioxidant, Antiproliferative, and Antimicrobial Properties of Rubus idaeus Seed Powder Articolo in rivista Vai
2022 Effect of Opuntia ficus-indica Mill. mucilage edible coating on quality of fresh-cut cactus pears during cold storage Articolo in rivista Vai
2022 Microbiological and physicochemical profile of sugar added ewe’s Ricotta during storage Articolo in rivista Vai
2022 Effect of red wine soaking on the microbiological profile, total phenolic content and sensory aspects of an ovine pressed cheese Articolo in rivista Vai
2022 Functional bread supplemented with Pleurotus eryngii powder: A potential new food for human health Articolo in rivista Vai
2021 Improvement of raw milk cheese hygiene through the selection of starter and non-starter lactic acid bacteria: The successful case of pdo pecorino siciliano cheese Review essay (rassegna critica) Vai
2021 Carvacrol activated biopolymeric foam: An effective packaging system to control the development of spoilage and pathogenic bacteria on sliced pumpkin and melon Articolo in rivista Vai
2021 Monitoring commercial starter culture development in presence of red grape pomace powder to produce polyphenol-enriched fresh ovine cheeses at industrial scale level Articolo in rivista Vai
2021 Effect on the antioxidant, lipoperoxyl radical scavenger capacity, nutritional, sensory and microbiological traits of an ovine stretched cheese produced with grape pomace powder addition Articolo in rivista Vai
2021 Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production Articolo in rivista Vai
2021 The use of winery by-products to enhance the functional aspects of the fresh ovine “primosale” cheese Articolo in rivista Vai
2021 Effect of Opuntia ficus-indica Mucilage Edible Coating in Combination with Ascorbic Acid, on Strawberry Fruit Quality during Cold Storage Articolo in rivista Vai
2021 Aloe-based edible coating to maintain quality of fresh-cut italian pears (Pyrus communis L.) during cold storage Articolo in rivista Vai
2021 Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines Articolo in rivista Vai
2021 Formaggio al cioccolato, promettente abbinamento sensoriale e salutistico Articolo in rivista Vai
2021 Effect of opuntia ficus-indica mucilage edible coating on quality, nutraceutical, and sensorial parameters of minimally processed cactus pear fruits Articolo in rivista Vai
2021 Mango siciliano di IV gamma: come aumentarne la shelf life con l’uso di film edibili di origine naturale. Articolo in rivista Vai
2021 In-depth investigation of the safety of wooden shelves used for traditional cheese ripening Articolo in rivista Vai
2021 Selenium bio-enrichment of Mediterranean fruit juices through lactic acid fermentation Articolo in rivista Vai
2021 Sourdough “ciabatta” bread enriched with powdered insects: Physicochemical, microbiological, and simulated intestinal digesta functional properties Articolo in rivista Vai
2021 Development of “quadrello di ovino”, a novel fresh ewe’s cheese Articolo in rivista Vai
2021 I batteri lattici delle cariossidi del grano: influenza geografica, varietale e del periodo di invecchiamento Articolo in rivista Vai
2021 Bioaccumulation of selenium-by fruit origin lactic acid bacteria in tropical fermented fruit juices Articolo in rivista Vai
2021 Polyphasic Characterization of Microbiota of “Mastredda”, a Traditional Wooden Tool Used during the Production of PDO Provola dei Nebrodi Cheese Articolo in rivista Vai
2021 Combining carvacrol and nisin in biodegradable films for antibacterial packaging applications Articolo in rivista Vai
2021 Valutazione dell'applicazione di edible coating sulla qualità dei frutti di fragola durante la frigoconservazione Abstract in atti di convegno pubblicato in volume Vai
2020 Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions Articolo in rivista Vai
2020 Identification and evaluation of antimicrobial resistance of enterococci isolated from raw ewes’ and cows’ milk collected in western Sicily: a preliminary investigation Articolo in rivista Vai
2020 Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese Articolo in rivista Vai
2020 Behavior of four main dairy pathogenic bacteria during manufacturing and ripening of pecorino siciliano cheese Articolo in rivista Vai
2020 Evaluation of the fermentation dynamics of commercial baker’s yeast in presence of pistachio powder to produce lysine-enriched breads Articolo in rivista Vai
2020 Biodiversity and dairy traits of lactic acid bacteria from foliage of aromatic plants before and after dehydration process monitored by a smart sensors system Articolo in rivista Vai
2020 Biodiversity and dairy traits of indigenous milk lactic acid bacteria grown in presence of the main grape polyphenols Articolo in rivista Vai
2020 Molecular analysis of the dominant lactic acid bacteria of chickpea liquid starters and doughs and propagation of chickpea sourdoughs with selected Weissella confusa Articolo in rivista Vai
2020 Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production Articolo in rivista Vai
2020 Microbial dynamics in durum wheat kernels during aging Articolo in rivista Vai
2020 Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder Articolo in rivista Vai
2020 Design and implementation of a smart system to control aromatic herb dehydration process Articolo in rivista Vai
2020 Effect of three different aloe vera gel-based edible coatings on the quality of fresh-cut “Hayward” kiwifruits Articolo in rivista Vai
2020 In vitro antifungal activity of biopolymeric foam activated with carvacrol Articolo in rivista Vai
2020 Effect of muscle type and animal category on fatty acid composition of bresaola made from meat of Cinisara cattle: preliminary investigation Articolo in rivista Vai
2020 Effect of addition of Opuntia ficus-indica mucilage on the biological leavening, physical, nutritional, antioxidant and sensory aspects of bread Articolo in rivista Vai
2019 Influence of the early bacterial biofilms developed on vats made with seven wood types on PDO Vastedda della valle del Belìce cheese characteristics Articolo in rivista Vai
2019 Ecology of Vastedda della valle del Belìce cheeses: A review and recent findings to stabilize the traditional production Articolo in rivista Vai
2019 Evolution of shelf life parameters of ready-to-eat escarole (Cichorium endivia var. latifolium) subjected to different cutting operations Articolo in rivista Vai
2019 Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt Articolo in rivista Vai
2019 L’idromele e lo spiritu ré fascitrari, l’uso antico del miele fermentato Articolo in rivista Vai
2019 Insights Into the Cultivable Microbial Ecology of “Manna” Ash Products Extracted From Fraxinus angustifolia (Oleaceae) Trees in Sicily, Italy Articolo in rivista Vai
2019 Biotecnologie applicate alla valorizzazione della “Pagnotta di Piana degli Albanesi” Articolo in rivista Vai
2019 Microbiological, chemical and sensory aspects of bread supplemented with different percentages of the culinary mushroom Pleurotus eryngii in powder form Articolo in rivista Vai
2019 Valorisation of Dairy Wastes Through Kefir Grain Production Articolo in rivista Vai
2019 Evaluation of microbiological and physico-chemical parameters of retail ready-to-eat mono-varietal salads Articolo in rivista Vai
2019 Improvement of oxidative status, milk and cheese production, and food sustainability indexes by addition of durum wheat bran to dairy cows’ diet Articolo in rivista Vai
2019 Microbiological characteristics of wild edible mushrooms and effect of temperature during storage of Morchella conica Articolo in rivista Vai
2019 Sustainable sparkling base wines obtained from waste matrices of the wine and honey supply chain Abstract in atti di convegno pubblicato in volume Vai
2019 Chemical composition of essential oils from Pantelleria Island autochthonous and naturalized spices and evaluation of their individual and combined antimicrobial activities Articolo in rivista Vai
2019 Microbial ecology of retail ready-to-eat escarole and red chicory sold in Palermo City, Italy Articolo in rivista Vai
2019 Development of an ad hoc starter culture for the production of functional raw ewes’ milk cheeses through the addition of grape pomace powder Abstract in atti di convegno pubblicato in volume Vai
2019 Transformation of raw ewes' milk applying “Grana” type pressed cheese technology: Development of extra-hard “Gran Ovino” cheese Articolo in rivista Vai
2019 Evolution of lactic acid bacterial populations during lysine fortification of sourdough breads by addition of pistachio powder Abstract in atti di convegno pubblicato in volume Vai
2019 Microbiological profile and bioactive properties of insect powders used in food and feed formulations Articolo in rivista Vai
2019 Antibacterial biopolymeric foams: Structure–property relationship and carvacrol release kinetics Articolo in rivista Vai
2019 Characteristics of sourdoughs and baked pizzas as affected by starter culture inoculums Articolo in rivista Vai
2018 Yeasts and moulds contaminants of food ice cubes and their survival in different drinks Articolo in rivista Vai
2018 Formation and Characterization of Early Bacterial Biofilms on Different Wood Typologies Applied in Dairy Production Articolo in rivista Vai
2018 Shelf life evaluation of fresh-cut red chicory subjected to different minimal processes Articolo in rivista Vai
2018 Survey of antibiotic resistance of Pseudomonas isolated from fresh cut red chicory (Cichorium intybus L., Asteraceae) Articolo in rivista Vai
2018 Strategie microbiologiche per la produzione di vini base ad elevata acidità da racemi della cultivar Grillo per l’ottenimento di spumanti siciliani Proceedings (TIPOLOGIA NON ATTIVA) Vai
2018 Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina Articolo in rivista Vai
2018 Utilizzo del pied de cuve fortificato per la fermentazione spontanea di vini rossi di qualità Proceedings (TIPOLOGIA NON ATTIVA) Vai
2018 Evaluation of curd cooking on microbiological characteristics of “Grana” type pressed cheeses processed from raw ewes’ milk Proceedings (TIPOLOGIA NON ATTIVA) Vai
2018 Influence of salt of different origin on the microbiological characteristics, histamine generation and volatile profile of salted anchovies (Engraulis encrasicolus L.) Articolo in rivista Vai
2018 Processi tradizionali e polifenoli naturali per formaggi innovativi e nutraceutici Articolo in rivista Vai
2017 Effects of irrigation treatments on the quality of table olives produced with the Greek-style process Articolo in rivista Vai
2017 Combined approach for the investigation of dominant fermenting microbiota in two traditional sourdoughs produced in sicily Articolo in rivista Vai
2017 Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses Articolo in rivista Vai
2017 Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792) Articolo in rivista Vai
2017 Aspetti igienico-sanitari dei prodotti vegetali di IV gamma Articolo in rivista Vai
2017 Presence of pathogenic bacteria in ice cubes and evaluation of their survival in different systems Articolo in rivista Vai
2017 Microorganisms of food ice cubes and their transfer to drinks Proceedings (TIPOLOGIA NON ATTIVA) Vai
2017 Enteric bacteria of food ice and their survival in alcoholic beverages and soft drinks Articolo in rivista Vai
2017 Microbial diversity of traditional Sicilian cheeses Proceedings (TIPOLOGIA NON ATTIVA) Vai
2017 Studio retrospettivo sulla qualità igienico-sanitaria delle ricotte prodotte in Sicilia Proceedings (TIPOLOGIA NON ATTIVA) Vai
2017 Inhibitory Activity and Chemical Characterization of Daucus carota subsp. maximus Essential Oils Articolo in rivista Vai
2017 Production of the Sicilian distillate “Spiritu re fascitrari” from honey byproducts: An interesting source of yeast diversity Articolo in rivista Vai
2017 Effect of the wooden vats on traditional cheese characteristics Proceedings (TIPOLOGIA NON ATTIVA) Vai
2017 Evolution of the lactic acid bacterial biofilms on different wood typologies applied for the production of vats intended for cheese making Proceedings (TIPOLOGIA NON ATTIVA) Vai
2017 Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives Articolo in rivista Vai
2016 Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during fermentation Articolo in rivista Vai
2016 Microbial activation of wooden vats used for traditional cheese production and evolution of the neoformed biofilms Articolo in rivista Vai
2016 Use of fortified pied de cuve as an innovative method to start spontaneous alcoholic fermentation for red winemaking Articolo in rivista Vai
2016 The wine: typicality or mere diversity? The effect of spontaneous fermentations and biotic factors on the characteristics of wine Articolo in rivista Vai
2016 Selection of amine-oxidizing dairy lactic acid bacteria and identification of the enzyme and gene involved in the decrease of biogenic amines Articolo in rivista Vai
2016 Evaluation of antimicrobial resistance and virulence of enterococci from equipment surfaces, raw materials and traditional cheeses Articolo in rivista Vai
2016 In vitro evaluation of bacteriocinlike inhibitory substances produced by lactic acid bacteria isolated during traditional sicilian cheese making Articolo in rivista Vai
2016 Valorization of indigenous dairy cattle breed through salami production Articolo in rivista Vai
2016 A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production Articolo in rivista Vai
2015 An Investigation of the Shelf-life of PDO Vastedda della Valle del Belice Cheese Subjected to Different Packaging Systems Alternative to Vacuum Proceedings (TIPOLOGIA NON ATTIVA) Vai
2015 The effects of the traditional producing system on physicochemical, microbial and sensory properties of Caciocavallo Palermitano cheese Proceedings (TIPOLOGIA NON ATTIVA) Vai
2015 Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses Articolo in rivista Vai
2015 The migratory birds: novel ecological niche of fungal diversity? Proceedings (TIPOLOGIA NON ATTIVA) Vai
2015 Valutazione in vitro di bacteriocin-like inhibitory substances prodotte da batteri lattici isolati da formaggi tradizionali siciliani Proceedings (TIPOLOGIA NON ATTIVA) Vai
2015 The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening Articolo in rivista Vai
2014 Activation of wooden vats with selected lactic acid bacteria for the year-round production of traditional Vastedda-like cheese Proceedings (TIPOLOGIA NON ATTIVA) Vai
2014 PRELIMINARY DATA ON HYDROLYTIC ACTIVITY OF LACTIC ACID BACTERIA ON ß-LACTOGLOBULIN IN MILK Proceedings (TIPOLOGIA NON ATTIVA) Vai
2014 In vivo application and dynamics of lactic acid bacteria for the four-season production of Vastedda-like cheese. Articolo in rivista Vai
2014 Production, stability, gene sequencing and in situ anti-listeria activity of mundticin KS expressed by three enterococcus mundtii strains Articolo in rivista Vai
2014 Identification, typing, and investigation of the dairy characteristics of lactic acid bacteria isolated from 'Vastedda della valle del Belìce' cheese Articolo in rivista Vai
2014 APPLICATION OF SELECTED LACTIC ACID BACTERIA FOR THE YEAR-ROUND PRODUCTION OF VASTEDDALIKE CHEESE Proceedings (TIPOLOGIA NON ATTIVA) Vai
2013 Development of an ad hoc natural whey starter culture for the production of Vastedda della valle del Belìce cheese Proceedings (TIPOLOGIA NON ATTIVA) Vai
2013 Microbial interactions in food model systems: In situ antilisterial activity of mundticin KS producing strains Proceedings (TIPOLOGIA NON ATTIVA) Vai
2013 Il vino e la fermentazione alcolica Capitolo o Saggio Vai
2013 Diversity and technological potential of lactic acid bacteria of wheat flours Articolo in rivista Vai
2013 Selected lactic acid bacteria as a hurdle to the microbial spoilage of cheese: application on a traditional raw ewes’ milk cheese. Articolo in rivista Vai